New Recipes

Crab Noodles

Noodles are commonly served at Chinese New Year dinner, after all, Chinese live on rice and noodles. If not steamed rice, there is always a noodle dish to go with all the fabulous dishes prepared for Chinese New Year. In Malaysia, whenever my family celebrates Chinese festivities, we would always make a big serving of noodle dish—either egg noodles or fried vermicelli—as one of the prayer offerings to our ancestors. Other noodle dishes which are popular at restaurants are lobster yee mein and chow mein.

For the upcoming Chinese/Lunar New Year, I thought I would share a new recipe—crab noodles made of cellophane noodles (also known as mung bean threads, bean threads, glass noodles, or 冬粉 /tanghoon) and crab meat, with bean sprouts, sliced onions, eggs, and chopped scallions. The great thing about this crab noodles recipe is that you can serve it for Chinese New Year or Vietnamese Tet. It’s always good to try out something new for a change. I love the taste and presentation, and it’s sure to impress your family and guests.

I got some frozen crab meat, which is very convenient but the downside is that the crab meat lacks the natural sweet taste. If you have time, you should get fresh crab and pick the flesh yourself. If you have a great seafood market, by all means get lump crab meat. Trust me, it’s worth it to splurge on this recipe.

This was so good! My husband went back for seconds and that’s unusual. I made it with rice noodles, fake crab, and added mushrooms and sugar snap peas. It would be good with any kind of fish I think and probably chicken too. It’s a keeper!